Lemon Blueberry Salad with Feta Recipe
This refreshing Lemon Blueberry Salad combines baby spinach and arugula with juicy fresh blueberries, tangy crumbled feta, and crunchy toasted pecans, all tossed in a zesty lemon poppy seed dressing made with Greek yogurt and honey. Perfect as a light lunch or side dish, this salad offers a delightful balance of sweet, tart, creamy, and nutty flavors.
CourseSalad
CuisineAmerican
KeywordLemon Blueberry Salad, blueberry salad, lemon poppy seed dressing, spinach salad, blueberry feta salad, healthy salad recipe, vegetarian salad, easy salad dressing, No-Cook
Prep Time15 minutes
Total Time15 minutes
Servings7 servings
Calories210kcal
Ingredients
Salad
- 5 oz. baby spinach
- 5 oz. baby arugula
- 2 cups fresh blueberries
- 1 cup crumbled feta
- 1 cup chopped toasted pecans
Lemon Poppy Seed Dressing
- 3 ½ tablespoon fresh lemon juice
- 2 teaspoon lemon zest
- ⅓ cup olive oil
- ⅓ cup whole plain Greek yogurt
- 3 tablespoon honey
- 2 teaspoon poppy seeds
- ¼ teaspoon salt
Instructions
- Whisk together fresh lemon juice, lemon zest, olive oil, Greek yogurt, honey, poppy seeds, and salt until smooth. Place the dressing in the freezer for 15 minutes to chill quickly and help the flavors meld.
- In a large salad bowl, layer baby spinach and arugula evenly, then add fresh blueberries, crumbled feta, and toasted chopped pecans on top.
- Whisk the dressing again briefly to recombine, then drizzle it over the salad or over individual servings. Toss lightly if desired and serve immediately for the freshest taste.
Notes
- Optional additions to the salad include 1 diced avocado and/or ⅓ cup thinly sliced red onion for extra creaminess and bite.
- The dressing is best consumed the day it is made as it tends to separate if stored longer. Keep refrigerated if not serving immediately.
Nutrition
Serving: 1 serving | Calories: 210kcal | Carbohydrates: 14g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 10mg | Sodium: 210mg | Fiber: 3g | Sugar: 10g